Warm, gooey, soft cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
I love some good cinnamon rolls. I have made many recipes for these, and have never posted one before, because, I had never found THE recipe in my experiments. And now I have. Have a seat.
I made the dough in my bread machine on a Saturday morning, which was awesome because the work was taken out of it, and I was free to chase small boys around, attempting to minimize the carnage that is our living room these days. Of course I failed on THAT… but, whatever, let’s talk cinnamon rolls!
These are so easy to make, seriously. Once you get the dough handling down pat, you simply pour on some melted butter, and some brown sugar and cinnamon, roll em up, cut em, rise em and bake em. Then cover em with a really easy to make cream cheese frosting. Drooling yet? I am, and I’m just typing.
My children LOVE these. They hang about us with mouths open waiting to be given some. I personally think we share way too much with them, and we need to stop that…. I know not everyone has a bread machine , so I have included directions using a stand mixer and dough hook. YES I realize not everyone has one of those either, but I’m lazy, and I don’t want to test doing it by hand!
Like sweet rolls? How about these?
Gooey Homemade Cinnamon Rolls
Warm, gooey, soft cinnamon rolls with a sweet and creamy frosting that melts deliciously into them... oh my.
Ingredients
Dough
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup butter melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup white sugar
- 2 1/2 tsp bread machine yeast
Filling
- 1 cup brown sugar packed
- 2 1/2 Tbs ground cinnamon
- 1/3 cup butter softened
Frosting
- 3 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups confectioners' sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbs milk
Directions
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
- In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21-inch rectangle.
- Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up dough and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.
- Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss
- up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
- Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
- Bake rolls in preheated oven until golden brown, about 15 minutes.
- While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt and milk.
- Spread frosting on warm rolls before serving.
Stand Mixer/Dough Hook instructions:
- Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
- Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
- (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
- Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
- Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
- Let sit in a warm place, until doubled in size (about an hour?). Punch down - follow from Step 2 above)
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